For those of you who requested this recipe and whoever would like to try it...here it is! I just thought it would be easier to share here rather than on face book. I think it turns out really close to the real thing! It's Delicious!
You will need:
Tortillas
Shredded cheese
Rice
Corn
Sour cream
Spicy Ranch Dressing
Lettuce (combination of green leaf and iceberg)
Sweet Pork
Black Beans
Pico de gallo or Salsa
Guacamole
Corn tortillas strips ( Corn tortillas cut into strips and deep fried in oil. Can make ahead the day before.)
Sweet Dr. Pepper Pork (serves 6)1 29 oz. can of tomato sauce
1 cup brown sugar
1 tsp salt
1/2 tsp cayenne pepper (optional for spice)
2 cup Dr. Pepper
2 tsp minced garlic
1 cup white sugar
1/2 tsp pepper
2 tsp crushed cumin
2 lb boneless pork roast
Mix all ingredients and pour HALF of the sauce in crock pot. Add in 1/2 of a sliced onion and 10 or so baby carrots. Cook on low 6-8 hours. STRAIN out all the liquid you cooked it in and throw away. Also, get rid of the carrots. Shred the meat, chop the onions and put back in crock pot. Pour the other HALF of the un-used sauce over the shredded meat and heat for another 1-2 hours. Keep warm until served. (I taste it at this point and add more salt, pepper, cumin and cayenne till it tastes good!)
Rice (serves 5 for these salads)1 cup white rice
2 chicken bouillon cubes, crushed
1 1/2 cups water
1 tbsp lime
2 tbsp butter
1 garlic clove, minced
2 tbsp chopped green chilies
Combine all the above and stir it well. Cook in your rice cooker as directed till done or in a pot with a lid for 20 minutes.
Black Beans (serves 6-8)2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
Cook until you start to smell the garlic. Then add:
2 cans black beans, keep the liquid of one of the cans.
1 teaspoon salt
Stir and cook until beans are heated through or bake in the oven 375 for 30 minutes. Serve.
My copy cat Cafe Rio Spicy Ranch Dressing (2 cups)1 package ranch dressing
1 cup butter milk
1/4 cayenne pepper (1/2 tsp gives it more of a kick)
1 tsp minced jalapeno or 3-4 sliced from a jar
3/4 tsp jalapeno juice
1 tsp lime juice
1 cup mayo
1 dash black pepper
1-2 handfuls of fresh cilantro (more will make it greener)
1 dash crushed red pepper (more if you like it very spicy)
Mix all together in a blender. This is good for 1-2 days. By the next day it has a kick and just keeps getting hotter...
Enjoy!
Shannon